Eggplant Rolls With Walnuts, Spices And Herb Fillin

Name: Eggplant Rolls With Walnuts, Spices And Herb Filling, Georgian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups toasted walnut halves or pieces; 1/3 cup packed cilantro leaves; 1/3 cup packed basil leaves; 1/3 cup packed parsley leaves; 1 teaspoon of each, fenugreek and coriander, crushed; 1/2 teaspoon hot paprika or ground cayenne pepper; 1/4 teaspoon ground turmeric or saffron threads; 1 tablespoon red wine or sherry vinegar; 2 large garlic cloves, minced; Kosher salt and freshly ground black pepper, to taste; 4 whole medium eggplants, unpeeled, sliced lengthwise, about 1/4 inch thick, to get about 16 to 18 slices; Pure olive oil for roasting eggplant slices

Servings: persons

1 1/3 cups toasted walnut halves or pieces
1/3 cup packed cilantro leaves
1/3 cup packed basil leaves
1/3 cup packed parsley leaves
1 teaspoon of each, fenugreek and coriander, crushed
1/2 teaspoon hot paprika or ground cayenne pepper
1/4 teaspoon ground turmeric or saffron threads
1 tablespoon red wine or sherry vinegar
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
4 whole medium eggplants, unpeeled, sliced lengthwise, about 1/4 inch thick, to get about 16 to 18 slices
Pure olive oil for roasting eggplant slices

1
Wash and cut of the tops and bottoms off the eggplants. Cut lengthwise into 1/4 inches thick slices. Sprinkle the slices generously with salt and let stand in a large colander over a bowl at least 30 minutes; then rinse well under running cold water and pat dry with paper towels.
2
Brush eggplant slices with oil and place on a baking sheet. Roast in 400-degree preheated oven for 20 to 30 minutes, flipping eggplant halfway through cooking.
3
Place first 10 ingredients and 1/4 cup water in a food processor; puree until smooth, about 2 minutes. Taste for seasoning, add whatever you think the mixture needs (I added some lemon juice) and set aside.
4
When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of walnut mixture. Spread it on the eggplant and then roll.
5
To serve: Arrange the rolls on a platter and sprinkle them with fresh cilantro, flat-leaf parsley or pomegranate seeds. Enjoy.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups toasted walnut halves or pieces, 1/3 cup packed cilantro leaves, 1/3 cup packed basil leaves, 1/3 cup packed parsley leaves, and more.

Yes, Eggplant Rolls With Walnuts, Spices And Herb Filling, Georgian Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Rolls With Walnuts, Spices And Herb Filling, Georgian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions